Browned Butter Pan Shortbread With Glaze Recipes

BROWN-BUTTER SHORTBREAD

Steps:

• Prepare an ice-water bath with a medium metal bowl set inside. Melt butter in a medium saucepan over medium-high heat. Continue to cook, stirring constantly, until deep golden brown, about 8 minutes. Immediately pour butter into bowl in ice-water bath and whisk in milk. Stir mixture constantly with a rubber spatula, scraping the sides of the bowl, until mixture begins to thicken, about 3 minutes.
• Remove bowl from ice-water bath and let stand until mixture thickens to the consistency of room-temperature butter, about 30 minutes.
• Beat butter mixture with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Gradually beat in confectioners' sugar and vanilla, and continue to beat for 2 minutes more. Reduce speed to low; beat in flour.
• Butter a 10-inch fluted tart pan with a removable bottom. Press dough evenly into bottom of pan using plastic wrap. (Make sure dough is flat; a small offset spatula may help.) Refrigerate, covered with plastic wrap, for 20 minutes.
• Preheat oven to 300 degrees. Cut through dough to make 8 wedges using a sharp paring knife and a ruler. Cut a round from the center using a 2 1/4-inch ovenproof cookie cutter; discard dough. Return cutter to hole. Prick wedges all over with a wooden skewer. Refrigerate, covered, for 20 minutes.
• Sprinkle sanding sugar evenly over shortbread. Bake, rotating pan halfway through, until golden brown, 55 minutes to 1 hour 5 minutes. Let cool in pan set on a wire rack for 5 minutes. Remove shortbread from pan, and cut along lines into wedges. Let cool completely on rack.

BROWNED BUTTER SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• In a heavy two-quart saucepan, melt all the butter over low heat. Cook butter 8 to 12 minutes, stirring consistently, until butter solids at bottom of pan are a rich brown color and butter has a nutty aroma. Be careful not to burn the butter.
• Pour browned butter into a bowl; refrigerate until almost firm, about a half hour.
• In large bowl, with mixer at medium speed, beat sugar with cooled browned butter.
• Mix flour and salt into butter mixture by hand -- don't overwork the dough. It will be crumbly.
• Pat shortbread crumbs into pan of choice. I like to use a square pan.
• Bake shortbread 40 to 45 minutes, until browned around the edge. Watch carefully lest they burn. Let cool in pan on wire rack 10 minutes.
• Remove shortbread from pan to cutting board. While still warm, cut the whole in half, in half again, and in half again until you have small squares. These are rich, and shouldn't be large.

BROWNED BUTTER PAN SHORTBREAD WITH GLAZE

Steps:

• Heat oven to 300 degrees.
• Prepare an ungreased 15 x 10-inch jelly-roll pan.
• Melt 1 cup butter in a heavy saucepan over medium heat; continue to cook stirring constantly and watching closely until the butter JUST starts to turn golden (about 4-6 minutes, the butter will get foamy and bubble!).
• Remove from heat and refrigerate for 7-8 minutes.
• In a large bowl combine the browned butter, brown sugar, powdered sugar and vanilla in a large bowl; beat at medium speed until well combined.
• Reduce the speed to low and add in all-purpose flour and cake flour; beat until the mixture resembles coarse crumbs.
• Press the dough into an ungreased jelly-roll pan.
• Prick all over with fork.
• Bake for 18-22 minutes or until set but not too brown.
• Cool 5 minutes.
• While the dough is still hot, slice into squares, rectangles, diamonds or triangles using a sharp knife.
• To make the glaze; in a heavy saucepan brown 3 tablespoons butter (this should take about 2-3 minutes) cool for 5 minutes.
• In a small bowl combine the browned butter with all remaining ingredients EXCEPT the water; beat or whisk add in enough water to create desired glazing consistancy.
• Drizzle over the COOLED shortbread.
• Let stand for 30 minutes.